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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Chicken primavera is spring on a plate! When temperatures start to rise and the first seasonal vegetables show up at the market, it's the perfect way to celebrate their fresh flavors. So if you find yourself craving them, along with pasta and chicken, you're in luck—this speedy, one-pot recipe delivers on all of it. Just don't forget the garlic bread!
What's in chicken primavera?
Chicken primavera is a light and fresh pasta recipe that stars lightly cooked spring vegetables, tender chunks of chicken breast, pasta (of course!), and lots of delicious fresh herbs and parmesan cheese. Use a short, sturdy pasta shape for this one-pot method: cavatappi, penne, or rotini all work great!
What does primavera mean?
In Italian, "primavera" means "spring"! But hold the phone—this dish wasn't born in Italy! The Italian-American dish got its official start in New York, where it was created by chefs looking to capitalize on the popularity of pasta and the arrival of fresh spring vegetables.
Why is this the best chicken primavera recipe?
This chicken primavera recipe is the best for two reasons. For starters, it uses just one pot! Start by cooking the chicken in a nice and roomy Dutch oven, then use the same pot to cook the pasta and veggies. Second: it's so versatile! Use any spring veggies that you like, and cook them to your desired point of perfection. Throw hardier vegetables in first, to blanch while the pasta cooks. Then, add tender greens (like a handful or two of spinach) in at the end as the sauce finishes.
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Ingredients
- 2 boneless skinless chicken breasts (1 1/4 to 1 1/2 lb.) lb.) cut into 1-inch cubes
- 2 1/2 tsp. salt, divided
- 2 tsp. ground black pepper, plus more for garnish
- 4 Tbsp. butter, divided
- 1/4 cup olive oil
- 16 oz. dried short pasta, such as penne, rotini, or cavatappi
- 1 32-oz. container chicken broth
- 3 carrots, thinly sliced (about 2 cups)
- 2 cups asparagus pieces, about 1-inch long, from 1 bunch (woody stems removed)
- 1 1/2 cups fresh or frozen peas
- 2 cups cherry tomatoes, halved
- 6 garlic cloves, grated
- 1 1/2 cups freshly grated parmesan cheese
- 1 lemon, zested then cut in half
- 1/2 cup chopped fresh basil, plus more for garnish
Directions
- Step 1Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all of the olive oil to a large Dutch oven; heat over medium-high heat.
- Step 2Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.
- Step 3Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking.
- Step 4Stir in the carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.
- Step 5Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken.
- Step 6Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.
- Step 7Stir in the basil just before serving. Top each serving with more parmesan and basil, if you like.
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